chopsfc007
Striker
Aye didn't have the ginger to add to the madras but really good got some assistance but that was just for the process and iv never cooked really before.
Make An Indian Curry From Scratch - Al's Kitchen
- Thread starter karlm14
- Start date
PTR
Striker
Tip for the garlic and ginger paste - buy fresh-frozen bags from Asda and just blend them up with a bit of water - then freeze in ice cube trays, remove and bag them up.
monkeytassle
Striker
Makes your house stink for a day or two mind.
Wilfy
Striker
That’s why I do the base in the instant pot now.
I've still never had this problem. Just open the windows and air it and it soon disappears. We use way less oil than in the recipes though so I wonder if that has any impact on it sticking to things.
PTR
Striker
3 or 4.
The beef and lamb massala ones which are slow cooked (or fast cooked if you have an instant pot / pressure cooker)
And the Karahi, which I must try sometime.
The karahi is good.
FlyingLotus
Midfield
The paneer kadhai is really nice, add a red pepper though as I think that might be missing from his recipe and is usually included.
Al is on Radio 5 Live tomorrow. 
Starts at 1pm.
Starts at 1pm.Dunno if its been mentioned on here but his Chicken Tikka Masala recipe calls for 3 tbs of sugar. He got it wrong. It's 3 teaspoons for anyone making it.
His Madras and Vindaloo recipes are excellent but the vindaloo needs at least 3 cups more base gravy than his recipe says.
Also a better Chicken Tikka recipe is on here
His Madras and Vindaloo recipes are excellent but the vindaloo needs at least 3 cups more base gravy than his recipe says.
Also a better Chicken Tikka recipe is on here
FlyingLotus
Midfield
Old Prestonian
Striker
Woah. You can't be questioning @AlsKitchen's methods on here. That's blasphemy.
Do you water down the base? I've never had a problem with having to add more base than he does in the vids. If anything I'm left with too much.
Skrabble
Winger
Got both of his recipe books for fathers day.
chopsfc007
Striker
Thought he just had youtube channel
Skrabble
Winger
Both are good, has some good advice on scaling up quantities too.
FlyingLotus
Midfield
I think he means the Misty Ricardo books.
Skrabble
Winger
Yeah, I was on about Misty Ricardo.
I make sure it's a milk consistency before I add it to a curry just by adding water if necessary. (I make a big batch (abt 10 litres at a time) and freeze individual portions in those take-away foil containers. Works well. I also make a big batch of tikka (lamb or chicken breast) and freeze that. I find curries are much better if the meat has been tikka'd.
I do find that a lot of his recipes don't use enough base gravy and can therefore lack a little sauce upon completion - a question of personal choice maybe. I use at least 5 ladles in his madras / vindaloo recipes. That is for abt 7 pieces of chicken (1 portion).
